Mildly spiced, made with fresh shreds of carrots and walnuts. Filled and frosted with a soft cream cheese buttercream. Finished with a sprinkle of toasted coconuts and you have heaven in your mouth.
Cake Tips:
- Recipe calls for three 6inch or two 8 inch cake layers.
- Make sure all your ingredients are room temperature.
- Do not overmix your cake batter.
- Cannot emphasize this enough! Use kitchen scale to measure your dry ingredients or spoon into the cup measure then level with a knife.
- Once your cake baked and cooled, wrap each layer in plastic wrap twice, then freeze for at least 3 hours. You want to frost this cake when it’s cold for better results.
- Level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
- Make your cake layers in advance and freeze them: Such a timesaver!
- Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the freezer for up to 3 months. Re whip the frosting once it thaws to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- Listen to your tastebuds: Taste your frosting as you make it! You are the cake artist here, and if you feel like it needs more sugar or vanilla just go for it. I tend to cut out sugar as much as I can in my cakes.
- My recipe calls for buttermilk. You do not have one on hand? Do not worry, you can actually make it on your own! Read my post below. https://sprinkleswithklaudia.com/2021/08/30/how-to-make-buttermilk/
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- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour 30 minutes
Mildly spiced, made with fresh shreds of carrots and walnuts. Filled and frosted with a soft cream cheese buttercream. Finished with a sprinkle of toasted coconuts and you have heaven in your mouth.
Ingredients
Cake Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamom
- 3 large eggs
- 1/2 cup sugar, ( I prefer not add too much sugar)
- 3/4 cup olive oil
- 3/4 cup buttermilk
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 (8oz) can crushed pineapple, drained
- 3 + 1/2 oz flaked coconut
- 1 cup toasted flaked coconut, for decorations
- 1 cup chopped walnuts
Frosting
- 1 cup butter
- 4 (8oz) stick cream cheese
- 1 cup powdered sugar, ( I prefer not add too much sugar)
- 2 tbsp vanilla extract
Method
To Make the Cake
- 1)
Line 2 (9-inch) or 3 ( 6inch ) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
- 2)
Stir together flour, soda, salt and cinnamon. Set aside.
- 3)
Beat eggs, sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot, coconut, pinapple and walnuts
- 4)
Pour batter into prepared cake pans.
- 5)
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove rounds from the oven, let cool in the pan for 20 minutes, then flip out onto a wire rack to cool completely. Wrap up in plastic wrap twice for each round, then freeze for at least 3 hours until solid. You want to frost this cake when it’s cold for better results. Slice each layer in half to give you a total of 4 layers or (6 layers if you use a 6 inch pan)
For the Frosting
- 1)
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
- 2)
Spread Cream Cheese Frosting between layers and on top and sides of cake. I also sprinkled chopped walnuts in between each frosted layer. Decorate the sides with toasted coconuts.
If you piping and decorating the cake I recommend doubling the frosting recipe.
